Servings:
8
Prep time:
30
Cooking time:
50
INGREDIENTS
- - 500 g of white flour
- - 100 g of wheat flour
- - 300 g tomatoes, peeled
- - 12 spring onions
- - 1 cube of yeast
- - 1 tablespoon grated fresh ginger
- - Extra virgin olive oil
- - salt
INSTRUCTIONS
- Mix the white flour with the wholwheat and then place it in a bowl or on a pastry board. Pour in the center the yeast that you have dissolved in a small glass of warm water, 2 tablespoons of olive oil and a pinch of salt. Knead, adding more water as needed, obtaining a smooth and soft dough. Arrange it in a bowl, engrave a cross, then cover with plastic wrap and let rise in a warm place for 2-3 hours.
- Slice the onions and fry in a pan with ginger and 2 tablespoons of olive oil for 10 minutes, salting lightly. At this point, transfer the onions to a bowl and reinforced in the bottom of the pan with 2 tablespoons of olive oil. Add the tomatoes, salt and cook for 10 minutes slow.
- Halve the leavened dough and roll to 2-3 mm thick. Stuffed a half with onions and the other with the now cold tomato sauce.
- Roll the two sheets getting rolls. Then cut them into 3-4 cm long pieces and arrange alternating colors, in a baking pan lined with parchment paper.
- Cover the pan with a cloth and let rise in a warm for 45 minutes. The swivels, getting larger and larger, and as they are close one to each other, with the cooking, they will join to form a single mixture. After this time, bake at 190 ° C for 25-30 minutes, let cool and serve accompanying focaccia with cheese, vegetables, boiled eggs or other choice.
